Thermal Sense Curry
Anime | Manga
Thermal Sense Curry (Anime)
Chef Alice Nakiri
Primary Ingredients Pie Batter
6 types of Cheese
Tomato Mousse
Cuisine Type Unknown
Dish Type Artistic
Menu Category Main course
Media Appearances
Manga Debut Chapter 57
Anime Debut Episode 22

Thermal Sense Curry is a dish made by Alice Nakiri during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.


The curry sauce was made into an "espuma", the Spanish word for froth, using an emulsification technique done by a hand-held blender.

The tomato sauce was hardened by sodium alginate (a seaweed extract that combines ingredients into a gel) after the spices were added. The mousse was made of crushed foie gras (fattened duck liver) with turmeric.

The white part in the center is made of six different cheeses and a potato puree, and then flash-frozen. (Flash-freezing is a technique where a substance is exposed to liquid nitrogen, reaching temperatures as low as -346°F.) This process creates a frozen texture in the outside, but keeps the inside soft and liquid-like.

The pie batter was made of coriander and spices, giving green color and exotic aroma.


Mousse Edit

  • Tumeric
  • Frozen & Powdered Foie Gras

White Center Edit

  • Potato Puree
  • Six Kinds of Cheese
    • Flash-Frozen

Spiced Pie Crust Edit

  • Coriander
  • Other Spices

Curry Sauce Foam + Tomato Mousse Edit

  • Spices
  • Sodium Alginate (Seaweed Extract)
  • Tomato
    • Hand-Held Blender

Gallery Edit

Real FactsEdit